Cocoa Market worth $2.1 Billion & Chocolate Market worth $131.7 Billion by 2019

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MarketsandMarkets Presents
Cocoa Market worth 2.1 Billion Chocolate
Market worth 131.7 Billion by 2019
http//www.marketsandmarkets.com/Market-Reports/co
coa-chocolate-market-226179290.html
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The report Cocoa Chocolate Market by
Application (Confectionery, Food Beverage,
Cosmetics, Pharmaceuticals), Cocoa Type (Cocoa
Butter, Powder, Liquor) Chocolate Type (Dark,
White, Milk, Filled) - Global Trends Forecasts
to 2019 defines and segments the global cocoa
chocolate market with an analysis and forecasting
of the market volume of types of cocoa and
chocolate. The report also identifies the driving
and restraining factors for the global market
with an analysis of trends, opportunities,
winning imperatives, and challenges. The market
is segmented and values are forecasted on the
basis of major regions such as North America,
Europe, Asia-Pacific, and Rest of the World
(RoW). The key countries are covered and
forecasted for each region.
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Browse 118 market data tables, 24 figures spread
through 282 pages and in-depth TOC on Cocoa
Chocolate Market by Application (Confectionery,
Food Beverage, Cosmetics, Pharmaceuticals),
Cocoa Type (Cocoa Butter, Powder, Liquor)
Chocolate Type (Dark, White, Milk, Filled) -
Global Trends Forecasts to 2019 http//www.mar
ketsandmarkets.com/Market-Reports/cocoa-chocolate-
market-226179290.html Early buyers will receive
10 customization on reports. The market size
(volume) of cocoa was 3,455,622 metric tons in
2013 and is estimated to grow at a CAGR of 3.1
from 2014 to 2019, whereas the chocolate market
is projected to grow at a CAGR of 2.3 from 2014
to 2019. In 2014, Europe is projected to lead the
global market with the highest share, followed by
North America and the Asia-Pacific, in terms of
volume.
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Crop protection chemicals market, by crop
type Cocoa chocolate are used to provide
taste, flavor, and texture to food, in addition
to nutritional and functional benefits. Cocoa
butter, cocoa liquor, and cocoa powder are some
of the major ingredients used to manufacture
chocolates. The favorable characteristics of
cocoa butter (melting point and contraction)
provide a melt-in-the mouth sensation and easy
removal of chocolates from the molds. The
chocolate also masks the unpleasant taste of
tablets and encourages its usage for medicinal
purposes. The report also covers various other
important aspects of the market. It includes an
analysis of the competitive landscape. 11 key
players of the market have also been profiled.
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